large aluminum foil, bag (used for grilling, if not, use regular foil)
Serving Size: 1 (237) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 231 g58 %
Total Fat 25.8 g39 %
Saturated Fat 14.9 g74 %
Cholesterol 347.5 mg
Sodium 2171.4 mg
Dietary Fiber 2.5 g10 %
Sugars 1.8 g7 %
Protein 32.9 g
1. Let the stick of butter soften in a bowl until it is VERY soft.
2. Coarsely chop the parsley and cut into the soft butter.
3. Add garlic, onion, hot sauce, pepper, salt and blend until the parsley seems well incorporated.
4. Juice ONE lemon and cut the other two into slices. Add lemon juice to the mixture and blend.
5. Add red pepper flakes to your taste.
6. Rinse shrimp thoroughly and leave the shells ON. Add them to the bowl and mix them in until they are evenly coated with the mixture.
7. Put shrimp mix into the oven bag along with the lemon slices.
8. If making a foil packet from sheet foil, be sure to make the foil a double layer. Seal packet of foil bag TIGHTLY and place in the refrigerator a few hours until you are ready to bake. If you are making your own packet, make it large enough to keep the shrimp in no more than two layers inside the packet.
9. Preheat oven to 450 degrees. Place foil bag into a cookie sheet with edges to catch any leaks.
10. Bake for 15 minutes, remove from oven, give the foil bag a shake to redistribute the shrimp, flip over and return to the oven for another 15 minutes.
11. After this 30 minutes of baking, remove the foil bag and give it a look. The shrimp should be nice and pink. If not, bake another 10 minutes and check again.
12. Cut open the bag with a knife and dump into a bowl to serve.
13. Add a nice salad and enjoy!
14. We make two pounds to have some leftover shrimp to make into our Low-Carb Aioli Shrimp Salad the next day!